Those who visit Campania for the first time are always stunned by its architectural and natural beauties. However, it's also thanks to the flavors of its excellent cuisine that this region makes everybody fall in love with it! In fact, Neapolitan cuisine is an explosion of genuine flavors that has its roots in ancient traditions, which arw still handed down from generation to generation. It is a collection of simple dishes made with few natural ingredients, which are still incredibily tasty. As well as its good first courses, main courses and appetizers, there are some excellent drinks you should try, such as Limoncello liquor or Falanghina and Aglianico red wines.
Unfortunately, Napolitan dishes are so many that it's impossible to try them all during a short holiday in Southern Italy. Here's why we made a list of the best Neapolitan specialties to try at all costs during your trip: let these fantastic flavours surprise you and enjoy your authenitc Italian experience!
1. The pizza
Neapolitan pizza needs no introduction! This world-famous recipe is based on a few simple ingredients, which are tomato, mozzarella -often with buffalo milk- and basil. The pizza boasts innumerable imitations in the world, but none can reach the perfection of the Neapolitan recipe! Cooked in a wood oven, it has a prominent soft crust and a thin center. Don't forget to try it at one of the best pizzerias in Naples, like those of Gino Sorbillo or Da Michele!
Another type of pizza is that with "scarole", which is stuffed with endive, olives from Gaeta, capers, pine nuts, raisins and anchovies. You can taste it both hot and cold and it is typically prepared between Christmas and New Year.
2. The Neapolitan "ragù"
The Neapolitan meat sauce is very different from the Bolognese one. This type of ragù is the result of a very long preparation and a slow cooking procedure, as the pieces of meat need to combine with the tomato sauce. According to tradition, the ragù is prepared on Sunday mornings and is served at the traditional family lunch.
3. The anchovy sauce
Spaghetti with anchovy sauce is the typical dish of Cetara, a fishing village in the heart of the Amalfi Coast. The dressing of this dish is obtained by pressing salted anchovies, from which an oil with a strong and decisive taste is obtained.
4. The casatiello
The casatiello is a traditional dish prepared in the Easter period. This cake can be both sweet and savory, if it contains ingredients such as cold cuts, boiled eggs and cheese.
5. The "married soup"
The "minestra maritata" is broth made with meat and mixed vegetables, such as cabbage, broccoli, chicory, endive and aromatic herbs. To add some flavor, many people use ingredients such as lard, caciocavallo cheese or ham, to make the dish even more delicious. The name "maritata" derives from the union of different and explosive flavors: it's a perfect marriage between meat and vegetables!
6. The "impepata di cozze"
Mussels are another great classic,which is usually cooked during the Easter period. They are cooked in a large saucepan and once they open they are seasoned with oil, pepper and parsley. The best way to taste them is with some slices of toasted bread or by the typical "friselle"!
7. The friarelli
Very similar to turnip tops, friarielli are a kind of vegetable that only grows in Campania, specifically near Naples and the Vesuvius. They are usually fried in oil, garlic and chilli and they are often accompanied by sausages. The union of these flavors is sensational!
8. The babà
The babà is the Neapolitan dessert par excellence. This baking leavened cake is made with the traditional rum bath. Its soft consistency requires a long processing, but the result is guaranteed! There are several versions of this dessert, some simple, others more complex, which include a pastry cream filling or a limoncello wrap instead of rum. However it is cooked, this sweet always satisfies all tastes!
9. The sfogliatella
The sfogliatella is a small Neapolitan sweet with a delicious taste. It can be curly if prepared with puff pastry, or shortcrust if prepared with shortcrust pastry. Inside, it is made of semolina, ricotta and candied fruit.
10. The pastiera
Pastiera is a delicious Easter cake on a short pastry base made with wheat, ricotta, eggs, lard, sugar, candied fruit. Each family passionately preserves its own secret recipe, as this is one of the best-loved dishes of Campania cuisine.
Are you ready to start your tour between the best flavours of the Neapolitan cuisine? Book one of our properties on the Amalfi Coast!
© Alice Pilastri
